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Old 03-17-2013, 10:33 PM   #41
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Brewing this now to share with some of my BMC buddies. I changed the hops to galaxy and modified the grain bill to
10 lbs 6 row
1 lb flaked corn
1 lb biscuit
1 lb carapils

1 oz galaxy @ 60
1/2 oz galaxy @ 10
1/2 oz galaxy @ flame out

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Old 03-26-2013, 11:48 PM   #42
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Plan on making this over the weekend. My LHBS was out of Maris Otter so I bought some 2 row instead. Think that will make much of a difference??

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Old 03-27-2013, 10:40 PM   #43
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Plan on making this over the weekend. My LHBS was out of Maris Otter so I bought some 2 row instead. Think that will make much of a difference??
It should be great! MO has a lot of malt flavor to me, a bready flavor, and that's really out of place in a cream ale (but I liked it anyway). The US 2-row will make a cleaner crisper beer, and should be really good.
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Old 03-27-2013, 11:32 PM   #44
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It should be great! MO has a lot of malt flavor to me, a bready flavor, and that's really out of place in a cream ale (but I liked it anyway). The US 2-row will make a cleaner crisper beer, and should be really good.
Crap..I prefer the malty/bready taste, but I guess I was making this beer more for the wife then myself. LOL, she doesn't really like anything other then the normal BMC stuff. And then she usually goes and ruins it anyway with tomato juice. I know....it's a midwest thing. I think it's nasty.
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Old 03-28-2013, 03:45 AM   #45
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Speaking of midwest things, my wife likes to put this in a pilsner glass with olives and watch them go up and down...

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Old 03-30-2013, 04:30 PM   #46
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Ok, I wasn't thinking when I was grinding up my grain and accidently put in a full pound of carapils and biscuit rather then the 1/2 pound it calls for. How much is this going to change the OG of this recipe? Just so I know how close I am when it comes out. Also, how much do you think this might alter the flavor??

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Old 03-30-2013, 05:57 PM   #47
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Ok, I wasn't thinking when I was grinding up my grain and accidently put in a full pound of carapils and biscuit rather then the 1/2 pound it calls for. How much is this going to change the OG of this recipe? Just so I know how close I am when it comes out. Also, how much do you think this might alter the flavor??
An extra pound of grain won't affect the SG all that much. As far as flavor, it'll be "drier" in the flavor due to doubling the biscuit malt.
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Old 03-31-2013, 02:51 PM   #48
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167 is too hot to mash at... if you add the grain to 167 water, you should lose somewhere around 10 degrees, so you'd be at 157, which would work, but will give you a lot of unfermentables. I usually go for 152 as the mash temp, it's a good middle of the road temp, will get the beer reasonably dry, but with some body left.

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Old 03-31-2013, 03:02 PM   #49
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that should work. if it comes out too hot, add a bit of cold water and stir. if its not hot enough, add some boiling water.

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Old 04-15-2013, 02:50 AM   #50
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Yopper, this sounds great. Been wanting to brew a cream ale. What would you suggest for yeast? Thanks.

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